batter:
65 g butter
45 g sugar, including 1-2 TB of vanilla sugar
2-3 cardamom pods, finely ground seeds
2 eggs
150 g flour
1 ts baking powder
1 pinch of salt
100 g mascarpone
about 50 g milk
fruits:
3 oranges
50 g sugar, including 1-2 TB of vanilla sugar
few drops of lemon juice
2-3 cardamom pods, finely ground seeds
Cut oranges into halves. From each half, cut a slice (1 cm), plus one extra slice. Remove the rind of the slices, then place slices in 6 well greased ramekin tins. Fill the little holes of the slices with pieces from the additional slice.
Squeeze the remaining halves of the oranges. Combine cardamom and sugar, put into a sauce pan with 1 TB of orange juice. Heat to melt the sugar and let just slightly caramelize. Add remaining orange juice and lemon juice. Bring to a boil and simmer until thick and syrupy. Pour about 2 TB of the syrup over each orange slice.
For the batter, combine flour, baking powder and salt, set aside. Whisk butter, sugar and cardamom until creamy. Add eggs, one after another, beat well. Alternating, add the flour mixture and mascarpone/milk. Use more milk or less mascarpone, if the batter seems to be too thick. Spoon batter into the ramekins. Tap base to level. Bake at 175 deg C for about 30 minutes or until golden (skewer test).
Let cool until lukewarm before removing the cakes from the pans (syrup will harden while cooling). Serve with possibly remaining syrup, whipped cream or ice cream.